King Ranch Chicken
Nobody's really sure who invented this dish; the King Ranch has never laid claim to it. There are several variations on the ingredients as well; this version uses corn tortillas and is considered gluten free.
Adapted from Ready Set Eat
- 1/4 cup butter
- 1/2 cup green bell pepper, chopped
- 1/2 cup yellow onion, chopped
- 1 can condensed cream of chicken soup (10 oz.)
- 1 can condensed cream of mushroom soup (10 oz.)
- 1 can Ro-Tel diced tomatoes with green chiles, undrained (10 oz.)
- 2 cups cooked chicken breast, chopped
- 12 corn tortillas (6 inch), torn into bite-size pieces
- 2 cups Cheddar cheese, shredded
Preheat oven to 325 F. Spray a 9 x 13 casserole dish with nonstick cooking spray.
In a large skillet, melt butter over medium heat. Add bell pepper and onion and cook about 5 minutes or until tender.
Add both soups, tomatoes, and chicken, and stir to combine.
In the casserole dish layer 1/3 of the tortilla pieces, 1/3 of the chicken mixture, and 1/3 of the Cheddar cheese. Repeat layers two more times. Bake for 40 minutes or until bubbly.
Servings 8
- Amount Per Serving
- Calories 361
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 7g35%
- Cholesterol 41mg14%
- Sodium 1089mg46%
- Potassium 354mg11%
- Total Carbohydrate 33g11%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 14g29%
- Calcium 9%
- Iron 9%
- Vitamin D 20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.